In a large soup pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add in 1 pound of Italian sausage, breaking it apart with a wooden spoon. Cook for about 5-7 minutes until the sausage is nicely browned and fully cooked through, stirring occasionally. Drain any excess fat to keep the soup light and flavorful.

Next, add 1 chopped onion, 3 cloves of minced garlic, 2 diced carrots, and 1 cup of cubed butternut squash to the pot. Sauté these ingredients for about 5 minutes, or until they begin to soften and the onions turn translucent.

Pour in 6 cups of chicken broth and sprinkle in 1 teaspoon of dried thyme. Increase the heat to bring the mixture to a boil, then reduce it to a gentle simmer. Let it simmer uncovered for about 15 minutes.

Stir in 9 ounces of cheese tortellini, cooking according to the package instructions, typically around 5-7 minutes, until the tortellini are tender and floating.

Once the tortellini are cooked, fold in 2 cups of baby spinach and let it cook for an additional 1-2 minutes. Taste the soup and adjust seasoning with salt and pepper as needed.

Ladle the hearty soup into warm bowls and finish by topping each bowl with freshly grated Parmesan cheese.